Thursday, May 19, 2011

"New" Southern Sweet Potato Pie

No, I do not have an obsession with sweet potato pie. I know I have posted a recipe months ago but feel that I should at least try making the southern take on the pie. After all, it did originate from the south.

Does it taste different from the previous New England style recipe? Definitely. Which one do I prefer more? This one. The big difference is the amount of sugar, butter and evaporated or canned milk called for in most southern sweet potato pie recipe. Plus, they are not that into the ginger, cinnamon and nutmeg spicing unlike us in the north. Of course I will adjust the flavoring and sugar content in the pie to suit our palate. The few recipes I have researched online called for way too much sugar in the pie, which I do not think it needs. This improvised version is so good that it takes all superhuman power in me not to eat it all in one sitting. Sweet Potato, anyone?

Step 14: Place pie crust onto a baking sheet. Carefully, pour the pie filling onto crust. Smooth it out with the back of a spoon. Bake at 475F for 20 minutes. Lower the oven temperature to 375F or 190C. Continue to bake for 45 minutes till filling is set.

Let pie rest till cool on a wire rack. Wrap the pie with plastic wrap. Refrigerate for at least 5 hours, preferably overnight before serving. Best serve chilled with a dollop of whipped cream.

2 comments:

Ooh, I've never had sweet potato pie before, but it sounds delicious, especially with evaporated milk. This reminds me of pumpkin pie, except because of the sweetness, I think this would kick pumpkin pie's butt. Yummy!

Le Quan: I have to say they are different. Sweet Potato Pie is heavier than pumpkin or squash (that's my favorite, btw) in terms of texture. I do believe it is the evaporated milk that makes it. The filling is so smooth and creamy.